Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale
- Level: Easy
- Yield: 4 servings.
- Level: Easy
- Yield: 4 servings.
Ingredients
Cilantro Pesto:
2 cups cilantro leaves
2 tablespoons pumpkin seeds
2 cloves garlic
3 tablespoons fresh lime juice
1/2 cup olive oil
1/4 cup freshly grated parmesan cheese
Salt and pepper
White Bean Broth:
6 cups fish stock
2 ancho chiles, soaked, seeded and julienned
1 cup cooked white beans
3 shallots, roasted, peeled and sliced thinly
1 tablespoon honey
Salt and pepper
Salmon:
Four 6 ounce salmon fillets
Olive oil
Salt and pepper
Sauteed Kale:
1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
Salt and pepper
2 tablespoons red wine vinegar
Directions
- For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
- For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
- For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
- For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.
